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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Give a taste of spring to a package of cheese tortellini by adding fresh asparagus, yellow squash, and zucchini. Intensify the flavors with pesto, garlic, and sun-dried tomatoes. Ingredients:
1 (9-ounce) package fresh three-cheese tortellini |
1 cup (1-inch) sliced asparagus (about 14 spears) |
1 cup cubed yellow squash (about 1 large) |
1 cup cubed zucchini (about 1 small) |
1/2 cup sliced drained oil-packed sun-dried tomato halves |
2 tablespoons commercial pesto |
2 teaspoons minced garlic |
2 tablespoons minced fresh basil |
2 tablespoons grated fresh parmesan cheese |
Directions:
1. Cook tortellini in boiling water 8 minutes. Add asparagus, yellow squash, and zucchini to pasta; cook 2 minutes. Drain pasta and vegetables, reserving 1/4 cup cooking liquid.
2. While pasta cooks, heat a large nonstick skillet over medium-high heat. Add tomatoes, pesto, and garlic; reduce heat to medium-low, and cook 1 to 2 minutes or until thoroughly heated, stirring constantly. Add reserved cooking liquid, pasta, vegetables, and basil; toss. Sprinkle with cheese.
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